When you're running low on time but want a hearty, home-cooked lunch for work, this freezer-pack chili recipe is just the ticket. It makes six servings which will keep in the freezer for up to a month. Bonus--because we use no-salt-added tomatoes and rinse the beans and hominy before cooking, this high-fiber chili recipe is lower in sodium!

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium heat. Add ground beef and onion; cook until browned. If necessary, drain off fat. Stir in cumin and oregano; cook for 1 minute more. Add chipotle peppers, undrained tomatoes, red beans, hominy, sweet pepper, and the water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Divide among six pint freezer containers. Cover and freeze for up to 1 month.

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  • For each serving, pack a container of frozen chili in an insulated lunch box along with a microwave-safe serving bowl. If desired, for each serving, pack 1 tablespoon of the shredded cheese in a resealable plastic bag and place in lunch box. Serve within 5 hours.

  • To serve, pour chili into bowl, breaking it up if still partially frozen. Microwave, covered, on 70 percent power (medium-high) for 4 to 5 minutes or until heated through, stirring once. If using cheese, sprinkle over chili before serving.

Tips

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

238.7 calories; protein 12.8g 26% DV; carbohydrates 34.6g 11% DV; exchange other carbs 2.5; dietary fiber 9.2g 37% DV; sugars 1.8g; fat 6g 9% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 160.2IU 3% DV; vitamin c 28.2mg 47% DV; folate 44.1mcg 11% DV; calcium 57.4mg 6% DV; iron 2.2mg 12% DV; magnesium 36mg 13% DV; potassium 272mg 8% DV; sodium 474.2mg 19% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/06/2018
My family is very picky and I can never get two people to agree on a meal. This recipe was loved by everyone a first for this bunch. The only change I made is to switch out the hominy for canned sweet corn as I don't like hominy. Delicious recipe and I will definitely make it again although I may add a little more chipotle for flavor next time. Read More